For the best flavor, soak several handfuls of mesquite wood chips in water. Prepare a moderately hot charcoal fire. When the coals are covered with light ash, remove the chips from the water and spread over the coals. Start cooking the fish immediately.
Place one-inch thick fillets, brushed with mixture of lemon pepper and butter, on the grill. Cook for 5–8 minutes on each side, basting often, until fish flakes. Serve immediately with Tomato Butter.
Cream all ingredients in a food processor until light and fluffy. Chill, and serve with trout fillets.
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